Preheat your oven to 350°F (175°C). Spread the raw almonds on a lined baking sheet and toast them for 15-20 minutes, or until fragrant and lightly golden. Allow to cool slightly, then finely chop.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, cocoa powder, and ground cinnamon. Stir well. Create a well in the center, pour in coffee and milk, and mix to form a stiff dough.

Divide the dough into four portions, rolling each into logs about 10 inches long. Flatten slightly, then cut into 1-inch pieces.

Arrange the cookie pieces on a lined baking sheet spacing them ½ inch apart. Bake for 12-15 minutes until dry to the touch but soft in the center.

Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack. Once cooled, dust with powdered sugar.